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    Greek Spinach-Cheese Rolls

    Source of Recipe


    List of Ingredients

    1 loaf (1 pound) frozen bread dough
    1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    3/4 cup (3 ounces) crumbled feta cheese
    1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
    4 green onions, thinly sliced
    1 teaspoon dried dill weed
    1/2 teaspoon garlic powder
    1/2 teaspoon black pepper


    1. Thaw bread dough according to package directions. Spray 15 muffin cups with nonstick cooking spray; set aside. Roll out dough on lightly floured surface to 159-inch rectangle. (If dough is springy and difficult to roll, cover with plastic wrap and let rest 5 minutes to relax.) Position dough so long edge runs parallel to edge of work surface.
    2. Combine spinach, cheeses, green onions, dill weed, garlic powder and pepper in large bowl; mix well.
    3. Sprinkle spinach mixture evenly over dough to within 1 inch of long edges. Starting at long edge, roll up snugly, pinching seam closed. Place seam side down; cut roll with serrated knife into 1-inch-wide slices. Place slices, cut sides up, in prepared muffin cups. Cover with plastic wrap; let stand 30 minutes in warm place until rolls are slightly puffy.
    4. Preheat oven to 375F. Bake 20 to 25 minutes or until golden. Serve warm or at room temperature. Rolls can be stored in refrigerator in airtight container up to 2 days. Garnish, if desired.




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